Silky Carrot & Tarragon Purée
A smooth carrot purée infused with fresh tarragon – an elegant and flavorful side dish for special occasions.
Equipment
- Large pot
- Hand blender (optional)
Ingredients
- 1 kg carrots preferably organic, sliced
- 50 g butter
- 1 tbsp chopped tarragon leaves
- Salt to taste
Instructions
- Cook the Carrots: Boil the sliced carrots in salted water for 20-25 minutes, or until tender.
- Drain in a colander and let them steam-dry for 1-2 minutes.
- Mash or Purée: Return the carrots to the pan.
- Add the butter and either roughly mash for a textured purée or use a hand blender to blitz into a silky-smooth consistency.
- Add Tarragon: Season to taste, then stir in the chopped tarragon leaves.
- Serve or Store: Serve warm.
- The purée can be stored in the fridge for up to 3 days.
- Reheat in the microwave for 2-3 minutes or in a saucepan just before serving.
Notes & Wine Advice
Wine Advice
Pair with a light, crisp white wine such as Sauvignon Blanc, which complements the sweetness of the carrots and fresh notes of tarragon.
Nutrition values
Calories: 86 kcal | Carbohydrates: 8 g | Protein: 1 g | Fat: 6 g | Sugar: 5 g